Chicken Piccata

Ingredients:

• 2 pounds chicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces
• ½ teaspoon freshly cracked black pepper
• 1¾ teaspoons sea salt
• 1 cup flour
• 10 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1 tablespoon minced garlic (from 4-6 cloves)
• 1½ cups chicken stock
• 1 teaspoons lemon zest (from 1 lemon), plus more to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons capers, drained
• Fresh parsley, chopped, optional
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Instructions:

1. Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.
2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.
3. Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.
4. Pour the sauce over the chicken and garnish with parsley before serving.